Steam frog leg with chicken essence recipe

Steam frog leg with chicken essence recipe

Since I Have were built with a couple of bottles of brand name’S ® Essence of Chicken left within the cabinet, I figured of giving this dish a go. The initial dish used Frog and Chicken Essence as i change it with Chicken and a few extra herbs to improve the favour along with the aromatic.

1/2 part of a medium chicken
3 Slices Of Ginger root, shredded
1 Bottle Of Brand Name’S Chicken Essence
3-4 Slices Of Dang Graphical user interface()
4 Red Dates()
1/2 Tablespoon Gou Qizi()
1/2 Teaspoon Salt
1 Tablespoon Cooking/Grain Wine
10g Finely Grated Ginger root

1. Rinse the chicken, pat-fry and season with marinade not less than half an hour or even more.
2. Arrange the marinated chicken around the plate along with the herbs, cover with foil and steam for around fifteen minutes.

3. Remove in the steamer, pour within the chicken essence within the chicken, cover the foil and steam for an additional 15-20 minutes before the thicker area of the chicken is tender.
4. Take away the chicken, braised it using the chicken essence sauce and serve immediately.

a) You are able to used any favour from the Chicken Essence.
b) You might omit the additional herbs if you discover it too heaty.


Hi Ellena, I've got a similar recipe too. My blog publish. But maybe I am not so acquainted with chinese herbal, I overestimated the amount and finish in the soup grew to become kinda bitter, not salty enuf. Dunno it's my problem or even the soup is supposed to end up like that.

I'd read your publish with that recipe. As you can tell, mine is slightly not the same as yours when i steam my chicken with herbs first then pour within the chicken essence and then steam for an additional 15mins approximately.

Em. out of your recipes, i suppose the bitterness might came the amt of dang sheng that u used. Cos usually i only used one or two nia. ) For mine, the soup taste great using the chicken essence and also the original chicken juice from steaming the chicken. HTH

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